Text 22433, 109 rader
Skriven 2009-03-26 21:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: JUst gotta hope!
============================
-=> Quoting Carol Shenkenberger to Sean Dennis <=-

    
 CS> Oh, got the job.  Salary not to be disclosed but *wow*.

Congrats. (And I told ya so!)



MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cocido Madrileno
 Categories: Soups, Beef, Sausage, Ham, Spanish
      Yield: 16 Servings
 
           COCIDO:
      3 c  Dried chick peas
      1    Chicken, cut into
           -serving pieces
  2 1/2 lb Beef chuck
      1 lb Pork loin, cut into 2-inch
           -pieces
    1/4 lb Slab bacon, in one piece
      1 lb Ham hocks
      2 c  Dry white wine
      6 c  Rich chicken stock
      8 c  Cold water
      1 lb Chorizo sausage
      2 md Onions, peeled and quartered
      3    Cloves garlic, finely
           -chopped
      3    Carrots, peeled and cut into
           -large pieces
      3 md New potatoes, peeled and cut
           -into large pieces
      1    Bay leaf
           Salt and pepper to taste
           PELOTAS (MEAT BALLS):
      1 c  Shredded beef chuck (from
           -the pot)
    1/3 c  Chopped bacon (from the pot)
      2    Eggs
      2    Cloves garlic, minced
      1 tb Minced parsley
      2 tb Broth, (up to 3)
           Salt and pepper to taste
    1/4 c  Bread crumbs, or more as
           -needed
      1 tb Olive oil
           REPOLLO (SAUTEED CABBAGE):
      2 tb Olive oil
    1/4 c  Chopped onion
      1    Clove garlic, minced
      4 c  Shredded cabbage
           Salt and pepper to taste
 
  The day before serving, soak the chick peas in cold water, let sit
  overnight. Place the chicken, beef, pork, bacon, and ham hock in a
  large stock pot. Add the wine, stock, and water. Add salt to taste
  and bring to a boil. Skim off any scum that forms, lower the heat
  and simmer, partially covered, 1 1/2 hours. Cool and refrigerate.
  The following day, remove the fat that solidified on the top of t
  he pot containing the meats.
  
  Drain the chick peas, and add to the stock pot. Add the chorizo,
  onions, garlic, carrots, potatoes, and bay leaf. Bring to a gentle
  boil, lower heat, and simmer uncovered for 1 hour.
  
  To make the meatballs, remove beef and shred enough to measure 1
  cup, remove bacon and chop enough to measure 1/3 cup. Return
  unused portion of beef chuck and bacon to the stock pot. Add the
  beef, bacon, and eggs to bowl of a food processor, pulse until
  smooth. Transfer the mixture to a bowl, add the garlic, parsley, 2
  tablespoons broth, salt and pepper to taste, and enough bread
  crumbs so that the mixture holds together. Add additional broth
  and bread crumbs as needed..
  
  Form into sausage shapes, 2 inches long and 1- inch wide. Heat the
  oil in a large skillet and fry the meatballs until golden, 2 to 3
  minutes per side. Add them to the stock pot and continue simmering
  the Cocido, uncovered, 1 1/2 hours more or until the chick peas
  are tender.
  
  To make the cabbage, heat the oil in a large skillet, and saute
  the onion and garlic until the onion is translucent. Add the
  cabbage, salt and pepper to taste, and continue to saute, over
  medium heat, until the cabbage is tender.
  
  To serve the Cocido, arrange the meats, vegetables, and cabbage on
  a serving platter, leaving the chorizos and meatballs whole,
  moisten with a little broth. Serve the broth in large soup bowls
  and pass the meat and vegetable platter separately at the table.
  
  From: Taste

  Recipe by: David Rosengarten
 
MMMMM

Cheers

YK Jim


... Cooking with Peg Bundy. "Take a home-delivered meal"

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